When it gets cold outside I love soup! Honestly I could eat it everyday, there is just something about that warm feeling in your throat on a cold day.\u00a0 One of my all time favorite soups is Broccoli Cheddar, its warm and rich and full of veggies.\u00a0 As with most things though most of the soups on the market or at restaurants are full of additives and oils I would never serve my family.<\/p>\n
I found many recipes out there that I have used in the past that have it almost right, I would just make sure I use freshly grated raw\/organic cheddar cheese, organic pasture raised heavy cream, organic broccoli and carrots, but it would come out runny when I would omit the flour.\u00a0 It would still taste great, but didn’t have that nice thicker consistency.\u00a0 That’s when I came across someone else using a little bit of cauliflower to thicken the soup.\u00a0 Genius!\u00a0 In my family I am the only one that loves cauliflower, every one else kind of despises it.\u00a0 They had absolutely no idea it was in there though, its just a small amount and you can’t taste it.\u00a0 This version is for the Instant Pot<\/a>, which I am now obsessed with.\u00a0 However you can just as easily make it on the stove top.\u00a0 if you don’t have an immersion blender<\/a> you can dump all ingredients into a blender and then return to the pot.\u00a0 If you make a lot of sauces and soups though I highly recommend buying one they are a life saver. Here’s the video of how to make it in the Instant Pot<\/p>\n